The exhibition • Program • The contests

The
contests

BAKERY WORLD CUPCOUPE DE FRANCE DES ECOLESPASTRY WORLD CUPINTERNATIONAL TROPHY OF FRENCH PASTRY
BAKERY WORLD CUPCOUPE DE FRANCE DES ECOLESPASTRY WORLD CUPINTERNATIONAL TROPHY OF FRENCH PASTRY

Bakery World Cup

January 20th & 21st
Bake Contest Stage

The final of the Bakery World Cup, created at the initiative of the French Bakery Team in 1992, is the leading international competition that celebrates the best artisan bakers from across the five continents. Its three founding entities are today the French Bakery Team, the National Confederation of French Bakery and Pastry, and EKIP. This contest is held in front of a live audience and aims to be a major event to showcase the latest trends and evolutions in the profession. It encourages cultural exchange in the world of baking, highlighting innovation and excellence. Over two days of competition, 10 teams—each composed of 3 candidates specializing in Bread, Viennoiserie, and Artistic Piece—will compete to demonstrate both their technical know-how and artistic mastery before an international audience.

 THE TEAMS IN COMPETITION:
- Tuesday, January 20th: Brazil, France, Japan, Senegal, United States
- Wednesday, January 21st: Canada, Chinese Taipei, Denmark, Morocco, South Korea.

THE 4 TESTS: 
- Baguettes and breads of the world: Candidates will have to make imposed products as well as a loaf of bread from the world drawn by lot. Add free creations to it. 
- Sweet pastries: The bakers will present imposed pastries and creations but also a sweet creation typical of their country of origin.
- Artistic piece: Around the theme "The great inventions of your country", candidates will have to create a culinary work of art from 140 to 160 centimeters in height, fully edible. A test that reveals all the talent and ability of the candidates to work in a team. 
- Snacking: This collaborative test allows the three candidates to combine their expertise to collectively create a range of savoury products

 PRIZE CEREMONY: WEDNESDAY, JANUARY 21ST FROM 4:45 PM
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Pastry World Cup
European Selection

January 18 & 19
Scène Sucrée

The European Selection of the Pastry World Cup is a key continental stage of the prestigious international competition founded in 1989 by Gabriel Paillasson. Held during the Sirha Europain trade show, this event brings together Europe’s top pastry teams, each composed of two candidates specializing in chocolate and sugar arts. In just 5 hours and 30 minutes, participants must complete a series of technical and artistic challenges, including frozen entremets, a revisited Paris-Brest, plated desserts featuring a hot chocolate soufflé, and impressive sugar and chocolate showpieces. All creations are displayed buffet-style and judged by a panel of expert professionals. The top-ranking teams earn their place in the Grand Finale of the Pastry World Cup, held during Sirha Lyon. This European Selection showcases the highest levels of pastry excellence, creativity, and craftsmanship across the continent.
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Coupe de France des Écoles

January 18 & 19
Scene Bake Contest

The Coupe de France des Écoles is a biennial competition that highlights young talents in training in food professions. Jointly organised by EKIP – Les Équipementiers du Goût and GL events, this competition takes place during the Sirha Bake & Snack exhibition, bringing together teams from training centres across metropolitan France and overseas.

Each team, composed of three members with the same level of training, is supervised by two trainers, one in bakery and the other in pastry. During six hours of tests, the candidates demonstrate their expertise in bakery, pastry, pastry and, for the Excellence category, in catering. The jury, composed of 8 recognized professionals such as Meilleurs Ouvriers de France, evaluates the teams on technical, artistic and creativity criteria. The jury is chaired by Raoul Maeder, baker-pastry chef, and his vice-president Keiko Nagae. The Coupe de France des Écoles is a showcase of excellence for training in bakery-pastry, promoting the transmission of know-how and the emergence of the new generation of passionate professionals.

The competition is divided into two categories: Hopes: intended for candidates undergoing training at level 5 (CAP, MC, Second and First of Bac Pro Baker-Pastry). Excellence: open to candidates at level 4 (BP, BTM, Terminale Bac Pro Boulanger-Pâtissier) and level 6 (Bachelor). 

"ESPOIRS" CATEGORY (Sunday, January 18th):
- The competing teams: LES COMPAGNONS DU DEVOIR DE NÎMES (30); CIFA DE L'YONNE À AUXERRE (89); LES COMPAGNONS DU DEVOIR DE BORDEAUX (33); LE LYCÉE DES MÉTIERS ST JOSEPH ST MARC DE CONCARNEAU (29); LES COMPAGNONS DU DEVOIR DE TOURS (37) 
- The tests: Bakery (traditional bread, country bread, flavored Viennese bread); Pastry (yeast dough and flaky yeast dough, decorated piece); Pastry (desserts, small individual cakes).
- Awards ceremony: Sunday, January 18th at 5:30 PM 

 "EXCELLENCE" CATEGORY (Monday, January 19th):
- The competing teams: LE LYCÉE NOTRE DAME DE LA PROVIDENCE À ORCHIES (59); LE CMA FORMATION MOSELLE À FORBACH (57); LES COMPAGNONS DU DEVOIR DE BORDEAUX (33); LE CMA BRETAGNE SITE DE RENNES BRUZ (35); LES COMPAGNONS DU DEVOIR DE NÎMES (30) 
- The tests: Bakery (traditional bread, regional bread, aromatic bread, decorated piece); Pastry (yeast dough and puff raised dough, catering pieces); Pastry (entremets, croquembouche, travel cake)
- Awards ceremony: Monday, January 19th at 3:40 PM
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International Trophy of French Pastry

January 20 & 21
Scene Sucrée

Organized by the National Confederation of Artisan Pastry Chefs and the Journal des Pâtissiers, the International Trophy of French Pastry (TIPF) will take place on January 20–21, 2026, at Sirha Bake & Snack Paris – Porte de Versailles.

This 100% professional competition will feature six international duos, each composed of a pastry chef and a chocolatier or confectioner. Their challenge: to reinvent the great classics of French pastry with creativity, precision, and technical mastery.

Under the patronage of renowned pastry chef Pierre Hermé, the event highlights French craftsmanship and celebrates artisanal excellence. Over two days, contestants will face several technical tests - including entremets, macarons, chocolates, and mille-feuilles.

A jury of professionals will evaluate the creations based on taste, presentation, and adherence to the theme. Prizes include €4,000 for the winners, €2,000 for second place, and €1,000 for third place.

The competition serves as both a showcase of international pastry talent and a tribute to the enduring artistry of French pastry.
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French Latte Art Championship

18 & 19 January
Coffee & Bakery Stage
Organized by the SCA

The French Latte Art Championship showcases the excellence and creativity of baristas. Competitors create artistic patterns in espresso-based milk drinks under time constraints. The judges evaluate precision, technical skill, visual harmony, and consistency. A true showcase for specialty coffee, the competition highlights each year the talents who will represent France on the international latte art stage.

French Coffee in Good Spirits Championship

18 & 19 January
Coffee & Bakery Stage
Organized by the SCA

The French Coffee in Good Spirits Championship highlights the creativity and expertise of baristas and bartenders who combine specialty coffee with spirits. Competitors prepare classic or innovative cocktails, hot or cold, seeking the perfect balance of flavor, technique, and presentation. Each year, the competition rewards the talents who will represent France on the international Coffee in Good Spirits stage.